Vanilla Berry Almond Crisp (Printable Version)
Juicy mixed berries topped with golden almond-oat crumble
# Ingredient List:
→ Fruit Filling
01 - 4 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
02 - 1/3 cup granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 tablespoon fresh lemon juice
05 - 2 teaspoons pure vanilla extract
→ Almond Crisp Topping
06 - 3/4 cup old-fashioned rolled oats
07 - 1/2 cup all-purpose flour
08 - 1/2 cup sliced almonds
09 - 1/3 cup light brown sugar, packed
10 - 1/4 teaspoon salt
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 cup unsalted butter, cold and cut into small cubes
# How to Make It:
01 - Preheat the oven to 350°F.
02 - In a large bowl, gently toss the berries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. Pour the mixture into a lightly greased 8-inch square baking dish.
03 - In a separate bowl, combine rolled oats, flour, sliced almonds, brown sugar, salt, and ground cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture is crumbly and resembles coarse sand.
04 - Evenly sprinkle the almond crisp topping over the berry mixture. Bake for 35 to 40 minutes, or until the topping is golden brown and the berry filling is bubbling around the edges.
05 - Let the crisp cool for 10 minutes before serving. Serve warm, optionally topped with vanilla ice cream or whipped cream.
# Expert Advice:
01 -
- The contrast between bubbling hot berries and that crunch almond topping is absolute heaven
- It comes together in 15 minutes but tastes like you spent all day making something special
02 -
- Frozen berries work perfectly fine, just toss them in frozen
- The topping should still look slightly pale when you take it out because it keeps crisping as it cools
03 -
- Butter your baking dish even if it seems unnecessary, those fruit sugars stick like crazy
- Use a pastry cutter or fork if you don't want warm hands melting the butter into the topping